KETO Frittata with Tomatoes and Cheese

Recipe Credit: (https://ketodietapp.com/Blog/lchf/quick-frittata-with-tomatoes-and-cheese)

Published By:  Martina Slajerova

INGREDIENTS

• 6 large eggs, free-range or organic
• ¹/₂ medium white onion (55 g / 1.9 oz)
• ²/₃ cup soft cheese like feta, crumbled (100 g / 3.5 oz)
• ²/₃ cup cherry tomatoes, halved (100 g / 3.5 oz)
• 1 tbsp ghee (you can make your own)
• 2 tbsp freshly chopped herbs such as chives or basil
• salt to taste (I used pink Himalayan)
• freshly ground black pepper

Notes: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

DIRECTIONS

1. Preheat the oven (or ideally broiler if you have it) to 200 °C/ 400 °F. Peel and slice the onion. Place on a hot pan greased with ghee and cook until lightly browned.
2. Crack the eggs into a bowl and season with salt and pepper. Add finely chopped herbs (I used chives) and whisk well.
3. When the onion is browned, pour in the eggs and cook until you see the edges turning opaque.
4. Top with the crumbled cheese and halved cherry tomatoes. Place under the broiler and cook for 5-7 minutes or until the top is cooked. Remove from the oven and set aside to cool down. Serve immediately or store in the fridge for up to 5 days.

5. Ingredient nutritional breakdown (per serving)

   Net carbs	Protein	Fat	Calories
   Eggs, free-range or organic
   1.1 g	18.8 g	14.3 g	215 kcal
   Onion, white, fresh
   2.1 g	0.3 g	0 g	11 kcal
   Feta cheese
   2 g	7.1 g	10.6 g	132 kcal
   Tomatoes, cherry, fresh, all varieties
   0.9 g	0.4 g	0.2 g	9 kcal
   Ghee
   0 g	0 g	7.5 g	68 kcal
   Chives, fresh
   0.1 g	0.1 g	0 g	1 kcal
   Salt, pink Himalayan rock salt
   0 g	0 g	0 g	0 kcal
   Pepper, black, spices
   0 g	0 g	0 g	0 kcal
   Total per serving
   6.2 g